Quick Summary: Poblano chiles stuffed with sweet and savory pork picadillo, bathed in creamy walnut sauce (nogada), and garnished with pomegranate seeds and parsley. The colors represent the Mexican flag, making this the traditional dish for Mexican Independence Day in September. A complex, celebratory dish worth the effort. Prep: Day before + 2 hours | …
Quick Summary: Turn fresh chile peppers into deeply flavored smoked peppers for homemade chipotle, spice blends, and salsas. Covers three smoking methods for home gardeners: stovetop smoker, charcoal grill, and electric smoker. Includes tips on pepper selection, smoke times, and grinding into powder. From a farmer who sold smoked pepper spice blends and smoked tomato …
Quick Summary: Oaxaca is known as “the land of seven moles,” each built on specific dried chile peppers. Traditional moles use complex combinations of chiles like chilhuacle, mulato, pasilla, and ancho, toasted and ground with spices, nuts, and sometimes chocolate. US restaurant moles are typically simplified versions using fewer peppers and more shortcuts. Understanding the …
Quick Summary: Mexican cuisine uses dozens of chile pepper varieties, but a core group of 10-12 peppers covers most traditional recipes. Fresh peppers like jalapeño, serrano, and poblano provide heat and flavor for salsas and stuffed dishes. Dried peppers like guajillo, ancho, and pasilla form the base of moles and adobo sauces. Understanding which peppers …
Quick Summary: A complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations. Covers dried chiles, spices, masa, canned goods, and specialty ingredients. Includes guidance on where to source ingredients and how to substitute when needed. Built from years of cooking with friends from the Bajío region of Mexico and …
This pozole rojo comes from mi amiga from the Bajío region of Mexico. She taught me the traditional method: pork with bones simmered slowly, hominy added for that distinctive chewy texture, and a rojo sauce made from rehydrated dried chiles. Pozole is celebration food in Mexico, served at fiestas and family gatherings. The garnishes on …
Low Carb Romesco Sauce – an excellent flavor enhancement to proteins and vegetables on a slow carb, low carb, or ketogenic lifestyle
This is my lazy-day pozole. Traditional pozole requires rehydrating dried chiles and making a rojo sauce from scratch. This version uses ancho powder for the same smoky flavor with almost no prep. Navy beans stand in for hominy to keep it slow carb compliant. Everything goes in the slow cooker, and six hours later you …
Romesco sauce transforms simple roasted pork into something quite special. I make this for Sunday suppers when I have time to let the pork roast slowly while the house fills with the smell of smoked paprika and garlic. The romesco is made while the meat rests, and the pan juices get scraped into the sauce …
Recipe for Chile Colorado Stew, which is modified to be compliant with slow carb, low carb, and keto lifestyles and diets.
This sweet and savory Moroccan Beef and Sweet Potato Stew is made in a large pot rather than the classic North African tagine
Low Carb Sauces like Harissa, Romesco and Chimichurri can enhance proteins, fats and vegetables on a low carb or ketogenic diet